Recipe: Chicken Corn Soup

Recipes using Tones Parsley Flakes

• 1 whole chicken
• 1 1/2 qts potatoes, diced
• 1 tsp parsley flakes
• 2 cans shoepeg whole kernel corn
• 6 or 7 eggs, hard cooked and chopped
• salt and pepper to taste

1. Boil chicken until tender; remove from pan.
2. Let chicken cool then remove skin and bones and cut meat into bite size pieces.
3. Put potatoes, parsley and corn into chicken broth.
4. Bring broth to boil.
5. Cover and simmer broth until potatoes are tender.
6. Add chopped eggs, seasoning and chopped up chicken pieces to broth.
7. Heat to boiling hot and serve.